Pages

Monday, 19 November 2012

Ultimate Chocolate Cake

No matter how old I become, I will always be my Daddy's little girl. My friends and my family would agree on this I am sure. Today as my dad turns a year wiser, me and my family, we wish him a lot & lot more years of health & happiness. This cake (post) is for my achan (dad) who is one of the most important person on Earth for me. This is a heavenly moist and fudgy chocolate cake, just for my dad wishing him a perfect chocolaty Happy birthday. Friends let me share the ultimate chocolate cake recipe and I am certain you will make some lucky person very happy whether its their birthday or not. Any excuse goes for a creamy sumptuous chocolaty treat and I hope you enjoy your excuse!!!Ultimate chocolate cakeRecipe fully adapted from BBC good food

Break 200 g good quality dark chocolate into pieces and transfer them into a heavy-bottomed pan. Also cut 200 g butter into pieces and tip it in with the chocolate pieces. Mix 1 Tbsp of instant coffee granules in 125 ml cold water and pour into the pan. Warm through over a low heat just until everything is melted. Ensure that you do not overheat the mixture. Alternately you can melt the same in the microwave on a Medium for about 5 minutes, stirring half way through.

Beat 3 medium eggs in another small bowl and stir in 75 ml buttermilk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well combined and you have a smooth but quite runny consistency for your batter. Pour batter into the tin and bake for 1 hour 25 mins - 1 hour 30 minutes. If you insert a skewer in the centre of cake, it should come out clean and the top should feel firm (don't worry if it cracks and dips a bit).

Leave to cool in the tin, then cool it completely on the wire rack.

Once the cake is cooled completely, cut it horizontally into three layers.

Now to make the ganache; break 200 g good quality dark chocolate into smaller pieces and transfer into a mixing bowl.

Pour 284 ml of double cream into a pan along with 2 Tbsp golden caster sugar, and heat until it is about to boil.

Take it off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is of smooth consistency.

Sandwich the layers together with just a little of the ganache. Then pour the rest of the ganache over the cake letting it fall down the sides. Smoothen further with a palette knife.

Decorate the cake with the grated chocolate or the pile of chocolate curls.

Notes : The cake keeps moist and gooey for 3-4 days. I had used two 20 cm round cake tins (around 3.5 cm deep) and also reduced the baking time to around 1 hour 10 mins - 1 hour 15 mins. Instead of buttermilk, I substituted with 4 Tbsp of Yogurt and 1 Tbsp of diluted vinegar. ♥ Thank you ♥